Even if jam making is not your thing, this jam is a must-try, what more? It is a great way to preserve the natural goodness of strawberries. You can use it in cakes, pies, strawberry mousse, desserts, shakes, and syrups. Why I highly recommend making your own jam is that you can control sugar and spreadability to your choice. You can also make a low-sugar strawberry jam by adding less sugar. My favorite homemade jams are plum jam, orange jam, peach jam, kiwi jam, and apple jam.
Homemade refrigerator strawberry jam lasts for 2 months or more in the fridge without preservatives if jars were clean and dry while filling jam and hot jam was filled in the jar. Clean and dry spoon is used to serve each time.If you want to freeze strawberry jam, store jam in the freezer for 6 months or more. Although they never last that long.If you intend to seal and store jam at room temperature in the pantry. Then follow proper canning steps and store jam in the fridge after opening.
If you try this strawberry jam without the pectin recipe, I’d LOVE to hear your feedback in the comments. Your 5-ratings motivate me to do my best. Stay connected for more recipes and videos on Facebook, Instagram, Pinterest, and Youtube.
3:2 ratio is a more old-fashioned strawberry jam ratio that is high in sugar and produces jam that is sweet just like commercial jam. This ratio is good for pectin jam as it retains more water with less cooking and gels quickly. (750 gram strawberries to 1 pound sugar or simply 2 cups sugar)2:1 ratio works best for a no pectin jam for kids and gives a thick and reasonably sweet jam. (1kg strawberries to 2 cups sugar.)4:3 ratio makes low sugar strawberry jam good for weight watchers that still gel but will have a slightly low yield. (1kg strawberry and 1.5 cup sugar.)
Strawberry is the main ingredient so the taste of strawberry will reflect in the resulting jam. Try to use a sweeter variety of fully ripened but firm strawberries. Firm fruit is high in pectin and pectin reduces as fruit ripens. So never use over-ripened mushy strawberry for jam. It won’t set well. Do have a look at my favorite strawberry ice cream and strawberry mint lemonade.Sugar is a natural preservative in a jam, you need a certain amount of sugar to make jam, especially if making no pectin jam. The amount of sugar that goes in the jam also depends on the sweetness of the fruit. Low-Sugar Strawberry jam: The best thing is to use at least 1.5 cups sugar for 1 kg of strawberries in the beginning. Add more sugar after tasting. Always taste test jam by dipping a slice of toast as the jam would taste very sweet on its own and less sweet as a jam on toast.You can even add less sugar, remove the half jam for yourself, and then add more sugar in the remaining jam for sweeter jam for kids. So you can play around.Lemon is high in pectin and the acidity in lemon helps make the natural pectin in the fruit available for the jam to set.
Then sterilize jars in boiling water for 8 minutes. Also, boil the metal lids. Alternately, you can place washed jars while they are still wet in the baking tray. And roast jars in a preheated oven (160-180 C) for 15 minutes. Dry on a clean towel. Let air dry naturally. Also, keep a few little plates or saucers in the freezer for Cold Plate Test.
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